食品科学 ›› 2007, Vol. 28 ›› Issue (12): 92-95.

• 基础研究 • 上一篇    下一篇

红小豆淀粉理化性质研究

 杜双奎, 于修烛, 问小强, 王青, 张国权   

  1. 西北农林科技大学食品科学与工程学院; 西北农林科技大学食品科学与工程学院 陕西杨凌712100; 陕西杨凌712100;
  • 出版日期:2007-12-15 发布日期:2011-11-22

Physicochemical Properties of Red Bean Starch

 DU  Shuang-Kui, YU  Xiu-Zhu, WEN  Xiao-Qiang, WANG  Qing, ZHANG  Guo-Quan   

  1. College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China
  • Online:2007-12-15 Published:2011-11-22

摘要: 以红小豆为材料,采用水磨法提取红小豆淀粉,以玉米淀粉、红薯淀粉作对照,对其颗粒特性以及糊化黏度特性等理化特性进行研究。实验结果表明,红小豆淀粉颗粒呈椭圆卵形,颗粒完整,表面光滑,粒径较长,偏光十字明显,具有类似树木年轮的轮纹结构,脐点位于颗粒中心。与对照相比,红小豆淀粉具有较低的糊化温度,较高的糊黏度,较差的冷热稳定性,易发生老化。pH、蔗糖对红小豆淀粉糊的黏度性质有影响。

关键词: 红小豆, 淀粉, 理化特性

Abstract: Starch was extracted from the red bean by using water grinding. In comparison with corn and sweet potato starch, the properties of red bean starch granules and paste were studied. The results showed that the shapes of red bean starch granules are elliptical oval without exception and the granules have smooth surface. In addition," +"-shape polarization crosses can be observed apparently, similar to annual ring of tree. The umbilical point is at the center of starch granules. Compared with the control, the red bean starch has lower gelatinization temperature, higher viscosity and weaker cold-thermo stability, while the gelatinized starch is easily retro-gradaed. Both sugar and pH have effect on paste properties.

Key words: red bean, starch, physicochemical properties